This gorgeous Lemon Lime Layer Cake is a combination of lemon cake and lime buttercream.

This Lemon Lime Layer Cake is an inspired twist on my hubby’s favorite cookies Key Lime Sugar Cookies and my obsession with cake. Truly, if you know me at all then you know I can eat cake any time of the day, month or year. And finding an excuse to bake and then eat cake is a talent of mine. Really, ask my kids. I could live off chocolate cake (I really could) and friends I make the best chocolate cake ever!

With being spring and almost summer the lemon and lime combination is just perfect for upcoming barbecues, parties, and get-togethers. This Lemon Lime Cake is just stunning and makes an absolutely perfect centerpiece to any table.

I was never really a huge lemon or lime fan of anything. I mean I could eat a lemon poppyseed cake or muffins but I wouldn’t go out of my way to find or make one.

That all changed when I started dating my hubby and his obsession with limes. Literally, I remember the first time he ordered water on a date with a cup of limes. I thought it was odd.

He proceeded to grab a packet of sugar and then squeeze all the juice from the lime wedges into his water. I was so embarrassed because why not just order a Sprite and add some limes? He hates soda though, really any carbonated drinks. Weird I know.

Anyway, after 14 years I will be honest I still get a little embarrassed. With that said the one good thing that came out of this, is that I love limes now too.

Homemade limeade – yum! Lemon-lime cake – yum! Key Lime Pie – yum.

HOW TO MAKE THE PERFECT LEMON CAKE:

Make sure to grease your pans well with butter. This allows the cakes to remove from the pan easily. I love to line the bottom of the pan with parchment paper, allowing for a beautiful, stackable cake.

Be sure to allow the cake to completely cool before frosting and stacking the layers.

Zest the lemon fresh! Don’t do this in advance!! Do it right before you are going to mix it in.

Use freshly squeezed lemon juice for the best results.

Since you know I love cake this Lemon Lime Cake is the perfect combination of my hubby and me in a dessert. His love for lime everything and my love for cake, collide into this deliciousness.

While our kids really are the best combination of us both, this cake would be a close second.

So need an excuse to bake and eat a cake, well then email me. I have a long list and will definitely be able to give you a reason or two. And the best reason to eat this Lemon Lime Layer Cake is that it is so dang good. Grab a fork friend and get ready to devour.

Lime Buttercream

Instructions

Lightly grease and flour two 8-by-2-inch cake pans. Make sure to tap out the excess flour. In a bowl, whisk together flour, baking powder, baking soda, salt, and lemon zest.

In a large bowl mixing bowl and using an electric mixer, or use your KitchenAid mixer like me, cream together butter and 1 1/2 cups sugar until light and fluffy. Reduce mixer speed to low and add in eggs and yolks, one at a time. Mix in lemon juice. Alternate adding in flour mixture and buttermilk beginning and ending with flour. Mix until well combined.

Pour ½ of the batter into one pan and add the remaining to the second pan. Place in oven and bake for 30-35 minutes or until cake starts to pull away from the sides of the pan.

Once cakes are completely cooked remove from the oven and cool. Allow the pans to cool for 10 minutes on a cake rack, then remove cakes from the pans and place back on cake rack, allowing them to completely cool.

While the cakes are cooling, make lime buttercream. In a large bowl, cream together the confectioners' sugar and butter until smooth. Gradually mix in the milk, lime zest and juice with an electric mixer until smooth and stiff, about 5 minutes. Color with food coloring if desired.

2 Layer Cake - Evenly spread the filling on top of the bottom layer, then add the second cake on top. Frost and garnish with zest if desired. Enjoy!

I haven’t made the cake yet but I just made the buttercream. I have to say, 1 cup of butter for nearly 8 cups of confectioners sugar is nowhere near enough. I had to use 2 cups of butter for 6 cups of sugar to make it work.

Sooo looking forward to eating my birthday cake!! As soon as I get finished making it.
I did notice that you say 2 sticks unsalted butter, plus more for pans; but then in the directions you say to Lightly spray pans with baking oil. hmm.
Personally, I butter the pans, then put a circle of parchment, then butter the top of that with a silicone brush.
Thanks for sharing your recipe!!! Btw I love your Dashofsanity name. Perfect!

I hope you enjoyed the cake! I corrected that in the recipe, thanks for letting us know! I’ve made it both ways but buttering is definitely preferred. The parchment definitely isn’t a bad idea to help remove the cakes easily. Thank you!

It depends on the size of the limes that you can find, but they generally make 1-2 teaspoons per lime. One tablespoon is equal to 3 teaspoons, so it’ll take between 9-18 limes depending on size. You can definitely adjust depending on your taste or what you have available.

Hi Sharon! I checked and the amounts are correct. It can take quite a bit of mixing to get to the right consistency as the sugar dissolves into the liquid. It is definitely easier to use a mixer than by hand! Did you add all the milk? If it is still too thick, you can add another tablespoon of milk at a time until it is right.